Cashew Cream: Bring 1 cup water to boil, turn off heat and pour 1/2 cup cashews into hot water.

Soak for 3-4 hours or overnight.

Strain and rinse.

Place into blender with a half cup of filtered water and blend until smooth.

Store in fridge until ready to use (expires in 4 days)

Place a room temp egg (have a second egg as back up) and olive in a narrow jar that is wide enough to accommodate an immersion blender.

The egg must be room temp.

If you forget to take the egg out of the fridge in time, you can place it in a bowl of hot water for 10 minutes to bring it to room temp.

Add the juice of half a room temp lemon.

Place an immersion blender into jar with the blender touching the bottom.

Turn on immersion blender keeping it at the bottom of the dish.

In about 30 seconds or less you will have mayonnaise! Stop blending.

If mayo doesn't set up, use that second egg.

Add it to the jar and mix again, it almost always saves the day.

Add chopped herbs, spices and cashew cream (or buttermilk) and give one more quick blend to incorporate herbs and spices! Ta-da! Salad Prep:

Boil eggs: place eggs in a pot of cold water making sure eggs are covered by several inches of water.

Bring to a boil.

Boil for three minutes then turn off heat.

Allow eggs to sit in hot water for 8 minutes.

Run eggs under cold water and peel.

While eggs boil and cool, cook bacon, allow to cool then chop

Place shredded lettuce on platter, add eggs, bacon, tomatoes, and avocado, toss with ranch dressing.

Add sliced chicken, serve.

courses lunch or dinner